Gluten-Free Sourdough Waffles

I previously described how I maintain my sourdough starter at 60g in the fridge, feeding it weekly. Since sourdough can basically triple itself in 24 hrs (or in a week in my case, since I keep it in the fridge), I need to discard 2/3rd of it each time so it maintains the same size. I also keep the discard in the fridge, in a separate jar, and it builds up at a rate of about 30g per week (with another 10g lost down the sink). What do I do with this? A popular option is to turn it into waffles!

I received a Breville “the No Mess Waffle” maker appliance as a present a few years back, before I went gluten-free, and made lots of different types of waffles. I can confidently say that this recipe makes the best plain waffle that I’ve had from the waffle maker. It has a good crispy texture and a great taste that works as a vehicle for a range of sweet toppings.

My discard jar holds about 180g of discard, so it takes around 6 weeks to fill up and that’s probably about as frequent as we’d want to make waffles. The recipe below is heavily based on this sourdough waffle recipe from Cultures for Health. Note – it does need to be started the evening before, for cooking into waffles for breakfast the following morning.


  • 180g of discarded sourdough starter, from the fridge
  • 140mL of water (no warmer than lukewarm)
  • 90g white rice flour
  • 45g sticky rice flour (a.k.a. glutinous rice flour or sweet rice flour)
  • 45g cornflour
  • 1/4 teaspoon (heaped) baking powder
  • 1/2 teaspoon table salt
  • 1 tablespoon (20mL) maple syrup
  • 2 teaspoons (10mL) vanilla extract
  • 2 eggs
  • 30g unsalted butter, melted
  • 1/2 teaspoon bicarb soda
  • 1 teaspoon (5mL) water – optional


  1. In a sealable bowl or container, mix the discard with the water, then mix in the flours. Seal and leave on the bench overnight.
  2. In the morning, when the discard has reactivated and turned the flour mixture bubbly, put the mixture in a large bowl, and add in the remaining ingredients (excepting the bicarb soda). Stir with a fork until there are no big lumps.
  3. If the bicarb soda is very powdery, it can be evenly sprinkled over the top. If it’s a bit lumpy, dissolve it in a teaspoon of water, then tip into the mixture. Quickly stir through and leave until ready to start cooking.
  4. Set the waffle maker to 5 (or desired crispness/brownness), and when ready, pour 1/2 cup (125mL) of mixture evenly across the cooking surface. Keep cooking each waffle this way until done.

Makes 6 waffles. Serve with maple syrup, sliced fruit, berries, cream/yoghurt, or however you like them!

Surplus waffles can be frozen, separated with baking paper. They reheat well split in half and popped in the toaster!

Microwave Porridge Recipe

One of the reasons I post recipes on my blog is so that it’s easy for me to find them later. The category of Recipes on the blog is a bit like an ever-expanding personal recipe book.

And while this recipe is rather mundane, it was worked out through long trial-and-error to determine the optimal times for our 800W Sharp Carousel Microwave Oven. Coming into the warm weather, we are likely to have less porridge, and if I don’t write this down somewhere, I will probably have forgotten by the time the cold weather returns.

It is what Harriet reliably asks me for breakfast every morning, so woe betide me if I ever forgot how to make it. (She will consent to eat croissants instead of porridge, but I don’t think that’s a long term option.)

However, while it is simple to make, porridge is the prince of breakfasts. It’s healthy – low GI, low in gluten, low in sugar, high in fibre, high in protein. It’s been eaten for at least 4,000 years. There’s a special day devoted to porridge (10th October is World Porridge Day, if you must know). With a little creativity, it can be made into a variety of flavours.

I find the rolled oats packet’s suggested amounts make too little. Simply doubling them makes too much. These amounts are just right.

Porridge (Oatmeal) for One


  • 1/2 cup (125mL) rolled oats
  • 1/2 cup water
  • 1/2 cup full-cream milk


  1. Mix all ingredients in a decent-sized microwave cooking pot (eg. a rice cooker). Place, uncovered, in microwave for 3:00 mins on HIGH (for 800W oven).
  2. Remove and give a quick stir. Return to microwave for 2:30 mins on HIGH.
  3. Rest porridge for 2:00 mins, then scoop out into a bowl.

Porridge for Two


  • 1 cup (250mL) rolled oats
  • 1 cup water
  • 1 cup full-cream milk


  1. As above, mix all ingredients in a microwave cooking pot, then place, uncovered, in microwave for 5:00 mins on HIGH.
  2. Remove and give a quick stir. Return to microwave for 3:00 mins on HIGH.
  3. Rest porridge for 2:00 mins, then scoop out into two bowls.


  • If you like, you can probably add a pinch of salt, and also an additional flavour like cinnamon or vanilla into the porridge.
  • Our traditional toppings are 1/2 teaspoon of brown sugar or a drizzle of local honey. However, maple syrup, fruit jam, breakfast cereal, or yoghurt could also work if they are more to your taste.